Bursa-Style Poached Pears in Clove and Cinnamon Syrup
Indulge in the aromatic essence of Bursa with this exquisite dessert that pairs the gentle sweetness of pears with the warm, spicy notes of clove and cinnamon. Perfectly poached to tender perfection, these pears are a celebration of Mediterranean flavors and a testament to simple yet sophisticated cuisine.
Equipment
- Large saucepan
- Knife
- Spoon for stirring
- Refrigerator (optional for chilling)
Ingredients
Pears
- 4 medium Bosc pears, peeled about 2 pounds / 900g
Syrup
- 4 cups water 960ml
- 1 cup granulated sugar 200g / 7oz
- 2 cinnamon sticks
- 6 whole cloves
- 1 strip orange zest about 3 inches / 8cm
- 1 vanilla pod, split lengthwise, or 1 teaspoon vanilla extract
Instructions
- Combine water, sugar, cinnamon sticks, cloves, and orange zest in a large saucepan. Gently scrape the seeds from the vanilla pod and add both seeds and pod to the pan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- While the syrup is heating, peel the pears, leaving the stem intact. Slice a small portion off the bottom of each pear so they can stand upright.
- Once the syrup is simmering, place the pears into the saucepan. Reduce heat to low and poach the pears for 25-30 minutes, turning occasionally, until they are tender when pierced with a knife.
- Remove the saucepan from the heat and allow the pears to cool in the syrup. For deeper flavor, refrigerate the pears in the syrup overnight.
- To serve, carefully remove the pears and stand them upright on serving plates. Strain the syrup over medium heat and simmer until it thickens slightly. Drizzle the warm syrup over the pears.
Notes
For an extra touch of elegance, serve with a dollop of mascarpone or a scoop of vanilla ice cream. The pears can be stored in the syrup in an airtight container in the refrigerator for up to 3 days.